Dried scallops 50g

Seaweed 20g

Shrimp 100g

Bamboo Shoots 50g

Oily Vegetables 50g

Peas 50g

Butterfly Noodles 200g

Oil in moderation

Salt in moderation

XinHo Sweet Noodle Sauce in moderation

Soy sauce in moderation

Soy sauce in moderation

Sugar in moderation

Soy sauce moderate amount

Sugar moderate amount

Oyster sauce moderate amount

Making time: 30 minutes-1 hour

Number of people:

Steps

1

Seaweed and dried scallops are soaked in warm water, and the dried scallops are rolled into fine julienne strips; asparagus is sliced and the greens are cleaned and ready to use.

2

Shrimp to shrimp gun, beard feet, back with clippers openings to pick out the shrimp line.

3

Shrimp, asparagus, peas, blanch into a pot of boiling water and drain.

4

Followed by cooling in ice water and set aside.

5

In a bowl, mix 3 tablespoons of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, add a little water to dilute and mix well.

6

Pot on the fire a little oil heat, the next ginger incense, pour into the seaweed, dried scallops stir-fry until light golden brown.

7

Pour in the sauce mixture and stir well, stirring constantly.

8

Stir-fry until the sauce produces red oil, add sugar to taste and continue stir-frying.

9

Till thickened.

10

Bring water to a boil in a pot, stir in butterfly noodles and cook until raw, then remove from the pot and put in a bowl of warm water.

11

Blanch the greens in the noodle pot and remove from the pot.

12

Shrimp, asparagus slices, peas and seafood sauce can be served.